Floating Island.

Scald one pint milk. Separate three eggs. Add salt and two tablespoonfuls sugar to the yolk and beat. Beat the whites until very stiff, add one teaspoonful powdered sugar to them, beat slightly, and drop spoonfuls of the stiff whites on top of the scalded milk. Let them cook two or three minutes, until firm, lift cut on a plate, and pour the scalded milk on the beaten yolks. Put this mixture into a double boiler, and stir until it thickens. Pour it into a china or glass dish. When nearly cool, stir in the flavoring, put the whites on the top, and serve cold, as a pudding. A pretty way to serve it is to put specks of jelly on the tops of the whites.

To make cocoanut or chocolate custard, cook two tablespoonfuls cocoanut or one-half tablespoonful melted chocolate in the scalded milk.

Tapioca Custard.

Soak three heaping teaspoonfuls of tapioca over night. Place over fire one quart milk, let come to a boil, then stir in tapioca, pinch of salt; one cup sugar and beaten yolks of three eggs. Stir quickly and place in dish. Place on top the whites of three eggs well beaten. Set on ice.

Small Custard.

Beat one egg, one heaping teaspoonful sugar; one-half pint milk. Put in cup, set in vessel of boiling water and bake.

Baked Custard.

Four well-beaten eggs, one-half cup of sugar, one and one-half pints milk; flavor with nutmeg. Bake from three-quarters of an hour to an hour, according to temperature of oven. If baked too long it will be watery. As soon as it solid clear through it is done. Set baking-dish in a pan of water while baking.